Category Archives: Main Dish

Siyyadiyyeh – Lebanese Fish with Onion Sauce and Rice

We received a Striper as a gift last week and to me that was a great opportunity to make Siyyadiyyeh.

Siyyadiyyeh is a Lebanese dish that the onion caramelization can make or break. Having fresh fish on hand is a great help, because you don’t want the “fishy” taste that some frozen fish can have.

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Lebanese Fish Tagine

This recipe is one of my brother-in-law’s specialties, and it has been such a long time since I’ve had it, or actually since I’ve remembered it. Out of the blue, the other day, it just pops into my head and I decided to make it.

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Ficelle Copycat Chile Relleno in Mock Mole Sauce

Clint and I like this tapas place in Winters called Ficelle. It is a small restaurant that only opens at the end of the week, but it is always packed. It has a convivial atmosphere, whether inside or on the patio, and if you are looking for something fancy then Ficelle is not the place for you.

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Blog Anniversary and Kibbeh B Laban (Kibbeh Meatballs in Yogurt)

Four years ago, the same day the Taste-Buds started. I cannot believe it has been so long already! Although the blog has changed from its original format and my Taste-Buds moved on from blogging, I still consider it as this common venture that gave us a lot of fun and taught us new things. It even helped me get over my baking aversion, I can make some very decent cookies and brownies now, I even made a custard from scratch (supervised by Clint), but I did all the steps myself! A big breakthrough for me!

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Loubieh B Zeit: Lebanese Green Beans with Tomatoes and Olive Oil

Green beans are made two ways in Lebanon. One is a stew with meat and served with rice, the other version is the vegetarian one that is usually consumed in summer or during Lent. It is mainly eaten cold with vegetables like cucumber or onions (any kind you can think of) on the side. I personally like it hot too, rolled in a Lebanese bread or served as a warm salad.

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Dawood Basha: Lebanese Meatballs in Tomato and Onion Sauce

Lebanon has been ruled by the Ottomans for 400 years, same as many surrounding countries. While countries were considered Turkish provinces, Lebanon (known as Mount-Lebanon then) enjoyed a semi-autonomous condition, till fights erupted and the nation was placed under a new system called Mutassarifiyah.  Then Turkish rulers were assigned to Lebanon to stabilize it, in a declining Ottoman Empire. The ruler had the nobility title of Pasha, and was called Mutassarref which literally means executor. Daoud Pasha was the first assigned to the job and rumor has it that this dish was a favorite of his and was called after him. I don’t know how true that last part is, but the preceding mini History lesson is.

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Spinach Quiche – An Altered Better Homes and Gardens Recipe

The other day Clint and I teamed up to make a quiche for breakfast. He took care of the crust and I took care of the filling. The result was very delicious if I may say so myself.

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